食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 58 - 63

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028214

研究报告

上海市市售低温酸奶中细菌多样性的初步研究

  • 郑钰倩 ,
  • 喻勇新 ,
  • 赵海霞 ,
  • 唐笑 ,
  • 张华青 ,
  • 陈姝
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(农业农村部水产品贮藏保鲜质量安全风险评估实验室,上海,201306)
本科生(喻勇新高级工程师为通信作者,E-mail:yxyu@shou.edu.cn)

收稿日期: 2021-06-04

  修回日期: 2021-07-11

  网络出版日期: 2022-04-25

基金资助

“十三五 ”国家重点研发计划重点专项(2017YFC1600703);国家自然科学基金(31601570)

收起

Preliminary study on bacterial diversity in low-temperature yogurt from Shanghai supermarket

  • ZHENG Yuqian ,
  • YU Yongxin ,
  • ZHAO Haixia ,
  • TANG Xiao ,
  • ZHANG Huaqing ,
  • CHEN Shu
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Shanghai 201306, China)

Received date: 2021-06-04

  Revised date: 2021-07-11

  Online published: 2022-04-25

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摘要

该文采用16S rDNA扩增子测序法,对上海市市售低温酸奶中细菌的多样性进行了初步研究。一共选取16个酸奶样品进行分析,其中8个样品来自同一品牌,其余来自其他8种不同品牌。结果表明,在16个酸奶样品中共得到16种主要的细菌操作分类单位(operational taxonomic units,OTU)序列,其中优势的OTU均为参与发酵的乳酸菌菌种;同时还检测出7种背景细菌,并从原料、加工、包装存运等环节分析其可能的污染来源。该研究为酸奶品质的风险防控提供理论依据。

关键词： 酸奶; 宏基因组测序; 细菌多样性; 污染菌; 风险防控

本文引用格式

郑钰倩 , 喻勇新 , 赵海霞 , 唐笑 , 张华青 , 陈姝 . 上海市市售低温酸奶中细菌多样性的初步研究[J]. 食品与发酵工业, 2022 , 48(6) : 58 -63 . DOI: 10.13995/j.cnki.11-1802/ts.028214

Abstract

16S rDNA amplification sequencing was applied to study the bacterial diversity of low-temperature yogurt in Shanghai supermarkets. A total of 16 yogurt samples were collected from local supermarkets, of which eight samples were from the same brand, and the rest were from eight different brands. Sixteen main bacterial operational taxonomic units (OTUs) sequences were identified from these samples, among them, the dominant OTUs were lactic acid bacteria from the starter cultures. In the meantime, seven other bacteria strains from the environment were also detected. The possible contamination sources were analyzed in the producing process, including raw milk collection, fermentation, packaging, storage and transportation. The results could provide theoretical basis for risk prevention and quality control of commercial yogurt.

Key words： yogurt; metagenomic sequencing; bacterial diversity; contaminating bacteria; risk prevention and control

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